Vegetarian Refried Beans Recipe -
Vegetarian Refried Beans Recipe
  • READY IN 4+ hrs

Vegetarian Refried Beans

Recipe by  

"Traditional vegetarian refried beans that taste great with hardly any fat!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs 15 mins

    4 hrs 30 mins


  1. Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
  2. Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2009

Good. I can't have garlic, so subbed shallots instead. Beans that haven't soaked will be tough. Soak overnight and throw out that water. Replace with fresh water and continue with the recipe. Or bring beans to a boil. Let sit for an hour or two, then toss that water. Use fresh water and proceed with recipe. Or just use canned beans. Changing the water will take the toot out of the beans. Also, be sure not to add the salt until the beans are almost cooked through. If you add it early, the beans will be tough. If using canned beans, you won't need to add salt as there is plenty in the beans already.

Most Helpful Critical Review
May 06, 2011

After all of the raving reviews, I was really surprised on this one. I ran them through a food processor and they were really bitter and unpleasant tasting. I added a lot of salt, chicken broth, and cheese and it made them okay. I will never make these again. Not worth the 4+ hours of effort.

Oct 12, 2007

I never made refried beans before,wow did this come out great. The taste compared with my favorite beans at the local Mexican Resturant. Used some of the refried beans to make beef and bean enchilidas, great, my husband asked for more!!! I followed the recipe to the letter. It deserves *****

Jul 14, 2006

Wonderful refried beans! And healthy too! I did not add the tomato, otherwise I followed the recipe as it's written. Instead of mashing the beans, I pureed them in the blender to make them nice and smooth just like they are at our favorite Mexican restaurant.

Jun 13, 2006

I have made this very basic recipe for cooking the beans, to make Refritos, for over 40 years, minus the tomato. You get creative with additional ingredients when you are actually cooking the Refritos.

Jan 04, 2007

Absolutely *loved* this recipe! I needed refried beans to make a 7-layer dip for a party and thought I'd try my hand at making my own beans for the dip. I omitted the cumin, added chopped green bell pepper (half a pepper) and handful of chopped green onions (only because I had them on hand) and it smelled wonderful while it was cooking! I had to drain some of the liquid before mashing them (or the consistency wouldn't be thick enough). I tried a bowl w/ some shredded cheese on top and it was *yummy*! I'm sure it'll add special flavor to the Mexican 7-layer dip and taste better than canned beans. It is a very simple recipe; just a bit time consuming as it has to simmer a while but if you're home anyway, it's no big deal. Loved this!

Sep 11, 2006

This recipe is great! I wouldn't change a thing. Just make sure you have an entire free evening to make it.

Nov 28, 2006

These beans were great! I didn't have much time, so I used canned beans and left out the salt since canned beans are salty. I also added a little red pepper flakes for some heat. Very quick and very tasty!


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 595 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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